KITTENCAL'S 60% WHOLE WHEAT ROLLS
These are really good buns, I make them often, I use Robin Hood Multigrain bread flour to make them but any whole wheat bread flour will do, if you live in the U.S.A then use white bread flour, in Canada just use all purpose. I usually get around 12 large buns, the yield is only estimated depending on how large you make the buns.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, heat the 1/2 cup whole milk with 3 tbsp sugar, salt and 4 tablespoons butter until the milk is warmed (not hot!) and the butter is almost melted (the butter does not have to melt completely) set aside and cool until lukewarm.
- Proof the yeast with 1 tsp sugar in the 1-1/4 cups warm water for 10 minutes until foamy.
- Using a heavy-duty mixer, fitted with the kneader attachment, to the bowl add in 3 cups whole wheat flour and 1 cup white flour with warm milk/butter mixture and the proofed yeast.
- Mix for 2 minutes, then start adding in more flour if needed to create a soft smooth dough that holds around the kneader blade, knead for 5-8 minutes (adjusting flour).
- Remove the dough and let rest 10 minutes on the counter, covered with a clean tea towel.
- After 10 minutes, lightly knead the dough into a ball, and then place in a well-oiled bowl.
- Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (if you are oven-rising this should take about 1 hour).
- Remove and punch down dough.
- Shape into 12 balls (depending on what size you make them).
- Cover and rise again for 30-35 minutes.
- Brush the tops and sides gently using a pastry brush with the egg/water mix, sprinkle with sesame seeds (if using).
- Bake for 25-30 minutes, or until they are a deep golden brown, and sound hollow when tapped.
KITTENCAL'S LIGHT WHOLE WHEAT BREAD
For me this is the best recipe whole wheat bread it has never failed me yet, I most always add in a couple tablespoons of yellow cornmeal, it gives the bread flavor and crunch, also for a savory flavor add in a teaspoon of dried Italian seasoning and some garlic powder, this will make two smaller loaves or you can make one large loaf of bread and bake in a 9x5-inch bread pan
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 3h25m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Grease two dark metal 8 x 4-inch loaf/bread pans.
- Fit a heavy-duty stand mixer with kneader blade.
- Place both flours into the stainless steel mixing bowl set aside.
- Place 1/2 cup milk, 3 tablespoons butter, 2 teaspoons salt and 2-1/2 tablespoons sugar in a small saucepan; heat on top of the stove over medium heat, stirring constantly with a spoon until the sugar and salt is dissolved and the butter has melted (do not boil the milk and the butter does not have to be completely melted) remove and let cool until lukewarm (I place the saucepan in the fridge to speed up the cooling process).
- When the milk has cooled to luke-warm pour into the mixing bowl with the flour; cover with a towel to keep the milk warm.
- In a small cup or bowl mix the 2 teaspoons sugar with the warm water until dissolved.
- Add in 1 tablespoon plus 1/2 teaspoon dry yeast and stir briefly.
- Cover with a tea towel and proof the yeast for 8-10 minutes or until foamy.
- After the yeast if proofed add into the bowl with the flour and the milk mixture. Start kneading adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough.
- Remove the dough to a lightly-floured surface and let rest covered with a clean tea towel for 5 minutes.
- Gather up the dough and knead gently for about 15 seconds (the dough will come together nicely).
- Generously oil a large glass or stainless steel bowl.
- Place the dough in the bowl; turn to coat the dough with oil.
- Cover with plastic wrap or a clean tea towel and let the dough rise in a warm place for 1 hour, or until doubled (it might take more or less time depending on the temperature of your kitchen).
- Punch down the dough then slice into two equal pieces.
- Place the dough onto a very lightly floured surface cover one pie with a clean tea towel.
- Using your hands flatten/pat out one piece the dough to about 12x8-inches (does not have to be the exact size).
- Roll up tightly then tuck the sides under to fit a 8x4-inch greased loaf pan.
- Repeat with the remaining dough.
- Cover with a clean tea towel in a warm place for about 30-35 minutes (depending on the temperature of your kitchen).
- Set oven to 375°F.
- Bake for about 25 minutes, or until the top is golden dark brown.
WHOLE WHEAT DINNER ROLLS
It does my heart good to see everyone at our table—right down to my great-grandchildren—reach eagerly for one of my homemade rolls. These are hearty with whole wheat and rich with old-fashioned goodness, and they bake up to a beautiful golden brown. —Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Time 45m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.
Nutrition Facts : Calories 89 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 111mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
KITTENCAL'S SOFT SUB ROLLS RECIPE - (4/5)
Provided by Addie
Number Of Ingredients 9
Steps:
- 1. Prepare a heavy-duty stand mixer fitted with a kneader attachment. Place about 3-1/2 cups flour in the bowl. Melt the shortening in the microwave; add to the bowl with the flour. 2. In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt. Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm. 3. Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy. After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes until smooth. 4. Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel. Grease a large bowl, then place the dough into bowl to rise in a warm place for about 50-60 minutes (because of the amount of yeast, the dough should take a shorter rising time in a warm place). Punch down dough. 5. Cut into pieces (I usually cut into 6 pieces), and shape large balls. Let dough balls rest for about 4 minutes (or just enough time to make shaping easier). Shape the dough into desired length for buns. 6. Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray. Place the long pieces of dough on a baking sheet (shape once again if you need to). 7. Cover and let rise for about 25 minutes, or until doubled. Set oven to 375 degrees. Bake for about 22-25 minutes, or until dark golden brown. Note: If desired after the second rising and just before baking, beat one egg white with 1 teaspoon cold water, then brush on buns and sprinkle with sesame seeds. ~*~*~*~*~*~*~ REVIEWS: Great sub/sandwich roll recipe! I used our leftover bun for garlic cheese bread, and it was fabulous! The dough is so supple, and the finished product is slightly sweet - delish! There were great! I used them to make roast beef dip sandwiches and they were just perfect served fresh and hot. Easy to slice too! Thanks, Kittencal. This recipe was easy to work with and the buns tasted great. I made into 8 instead of 6. Have been wanting to make sub rolls, and this recipe was a success. Thanks so much. My son had his bologna and cheese with mayo (I know, I know but it's the only thing he will take for lunch right now) sandwich on these every day this week. I sliced and froze them after baking and made his sandwich each morning with the frozen bread. Thawed by lunch, but stayed cold and didn't get soggy. Thanks so much! For someone such as myself that is not experienced with working with yeast, I would say that this is a wonderful bun recipe, with easy to follow directions. I made this by hand, and the buns turned out so light and airy, I do believe I will keep making this recipe for a long time to come. Thanks! EXCELLENT!!!!!I don't know what else to say! These were so easy. The dough is like a dream, so soft and supple. They baked up beautifully. I put some poppy seeds on a couple, sesame on a few, and I am so happy with this recipe! Thanks, Kittencal! My DH was wanting his sandwiches on BIG buns and I have been looking for the perfect bun recipe so I tried these...WOW. I've found that recipe. They came out so soft, BIG, and chewy, with that lite and slightly crispy crust. I made 6 but let them rise an extra 1/2 hour(I think the room they rose in was a little too cold for them.). They were so light. Just the way we all like them.
WHOLE WHEAT ROLLS
These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.-Jennifer Martin, East Sebago, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 196 calories, Fat 5g fat, Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 34g carbohydrate, Fiber 5g protein.
KITTENCAL'S CABBAGE ROLLS WITH TOMATO SAUCE
This is my own recipe that I have made for over 25 years, I have made these for weddings, socials and large get togethers and everyone loves them --- I have two large cabbage listed as you will need extra cabbage leaves to line the bottom and top of the pan to prevent the rolls from over browning which may happen during the long cooking time --- cooked rice will also be fine for this and if you like lots of rice you may increase amount --- make certain that the heads of cabbage are frozen then completely thawed before starting this recipe, this will allow for easy removal of the leaves, allow the frozen cabbage heads thaw at room temperature overnight in bowls --- to save some time I most always remove the cabbage leaves a day ahead and refrigerate in a bowl and you may even prepare the ground beef mixture a day ahead so the following day just mix the sauce roll and cook --- for these cabbage rolls I do not precook the ground beef it will cook thoroughly in the oven --- I have listed the sauerkraut as optional if you are a sauerkraut-lover then add it in I most always do it really adds extra flavor to the cabbage and you may use more than 1/2 cup if desired --- the amounts listed will fill a 13 x 9-inch pan very full or even better so you do not over crowd the rolls a larger pan may be used or use two pans and freeze one for another meal, just thaw overnight in the fridge then allow to sit at room temperature for about 2 hours then cook as stated --- if you like lots of sauce then you may double amounts but I would suggest to make it in a larger baking pan if you are doubling the sauce.
Provided by Kittencalrecipezazz
Categories Rice
Time 3h40m
Yield 16-20 cabbage rolls
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees F (second-lowest oven rack).
- Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
- Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
- Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
- To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
- Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
- FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
- FOR SAUCE; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
- Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
- Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
- Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
- Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
- Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
- Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
- At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
- Cover tightly with foil.
- IMPORTANT; if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
- Cook at 350 degrees F (oven rack set to second-lowest position) for about 2-1/2 to 3 hours or until the cabbage is very tender, the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly, I usually check after about 2 hours).
Nutrition Facts : Calories 224.4, Fat 11.5, SaturatedFat 4.5, Cholesterol 42.5, Sodium 344.5, Carbohydrate 17.3, Fiber 5, Sugar 8.2, Protein 14.4
KITTENCAL'S BUTTERY PAN ROLLS
I make these buns on a regular basis they have remained a family-favorite over the years --- if you choose not to brush the tops with any butter another idea is after the second rise before baking mix 1 egg white with 1 tsp cold water and carefully brush the buns with egg wash mixture then sprinkle with sesame seeds :)
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 3h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Generously grease a 13 x 9-inch baking pan (preferably metal) with melted butter; set aside.
- In a heavy-duty stand mixer fitted with a dough hook, add in 4 cups flour; set aside.
- In a small saucepan heat the 1 cup full-fat milk with 1/4 cup butter, salt and 3 tablespoons sugar until the butter starts to melt, stirring with a spoon (butter does not have to completely melt) set aside until warm and not hot, to speed things up place in the fridge for about 20 minutes this will cool it down faster, the mixture should be warm but not hot.
- When the milk mixture is warm, proof 1 tablespoon and 1 teaspoon yeast in 1/2 cup warm water with 1 teaspoon sugar; let sit for 10 minutes or until foamy.
- Add the yeast and the warm milk/butter mixture and the egg to the bowl with the flour in it.
- Start mixing, adding more flour only if needed to create a soft semi sticky dough that holds around the kneader blade (it might take up to 5 cups of flour).
- Keep adding more flour 1 tablespoon at a time as needed and knead the dough for 8-10 minutes until the dough is smooth.
- Remove the dough from the mixing bowl, and let sit covered with a clean tea towel on the counter for 10 minutes.
- After 10 minutes, knead the dough gently for about 15 seconds into a ball (the dough will come together nicely).
- Place in an oiled bowl.
- Cover and let rise about 1 hour or until doubled in size.
- Punch down dough.
- Divide dough into 12 pieces, and shape into round balls.
- Place the dough balls into the prepared baking dish (fitting 12 balls evenly in the dish with 3 balls across and 4 rows down, if you have extra dough balls place into the freezer to bake another time).
- If desired, brush the dough balls with melted butter, this is only optioanl.
- Cover with a clean tea towel, and let rise for about 30-40 minutes, or until ALMOST double in size).
- Set oven to 375 degrees.
- Bake for 22-25 minutes, or until dark golden brown on top.
Nutrition Facts : Calories 222.2, Fat 5.5, SaturatedFat 3.1, Cholesterol 30.6, Sodium 335.4, Carbohydrate 36.8, Fiber 1.4, Sugar 3.6, Protein 6
KITTENCAL'S WHITE CAKE
7-Up or Sprite is the secret ingredient that takes this cake to another level, do not allow the soda to go flat pour right from the bottle or can --- this cake bakes out beautiful with no dark over cooked edges --- I recommend to use diet soda regular is too sweet but regular will work fine also ---this also may be baked in two 8-inch round cake pans and it makes the perfect wedding cake!
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to 350 degrees F (set oven rack to second-lowest position).
- Mix all ingredients in a bowl on low speed until blended (about 30 seconds).
- Beat at medium speed for 2 minutes more.
- Pour the batter into a greased 13 x 9-inch baking pan (the batter will be quite thick so you will need to spread out with back of a spoon).
- Bake for about 30 minutes or until cake tests done.
Nutrition Facts : Calories 278.8, Fat 14.5, SaturatedFat 3.7, Cholesterol 10, Sodium 318.4, Carbohydrate 34.1, Fiber 0.4, Sugar 24.1, Protein 3.5
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